Salsa Fresca 

Recipe from: Bill Wight

<i>This salsa is best if made with home-grown tomatoes.  You can also add a diced ripe avocado.</i>

 2 pounds ripe red tomatoes, rough chop
 1 pound green tomatoes, rough chop, or 1 pound tomatillos, chopped
 6 large Anaheim peppers, seeded, deveined, rough chop
   1/2  bunch fresh cilantro
 1 medium white or yellow onion, rough chop
 2 jalapeno peppers, seeded, rough chop, adjust number of hot peppers for desired heat level
 2 juice of 2 limes
 2 teaspoons     salt, to taste

If using a food processor or salsa maker, add tomatoes first and process/chop being careful not to turn tomatoes into mush. Add tomatoes to large mixing bowl.  Process/chop the onion and peppers separately to about 1/4-inch size pieces and add to bowl.  Hand chop the cilantro with a knife, discard thicker stems and add to mixing bowl.  Mix all ingredients.  

Remove excess liquid and drink--lots of vitamin C. Add lime juice and salt to taste.